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Pierogi
Pierogi are a delicious combination of dough and filling, and although they can be bought premade, making them yourself tastes much better.
Course
Appetizer, Main Dish
Cuisine
American, Polish
Keyword
dough, pasta, potatoes, sauerkraut
Prep Time
1
hour
Cook Time
15
minutes
Total Time
1
hour
15
minutes
Servings
32
pieces
Calories
60
kcal
Author
Stephanie Lynch
Equipment
Whisk - Wire
Mixing Bowls - Stainless Steel
Plastic Wrap
Saucepan - Medium
Rolling Pin
Biscuit Cutters
Cookie Scoop
Ingredients
Pierogi Dough
4
cups
all-purpose flour
all-purpose
1/2
tsp
salt
1
cup
water
2
eggs
large
Potato and Cheese Filling
2
servings
instant mashed potatoes
cooked
8
oz
ricotta cheese
4
tbsp
butter
1
cup
cheddar cheese
shredded
OR Sauerkraut Filling
27
oz
sauerkraut
1
tbsp
vegetable oil
4
tbsp
butter
1 1/2
cups
onion
diced
1
tsp
salt
3/4
tsp
pepper
1/4
cup
sour cream
Instructions
Dough
Whisk flour and salt in a large bowl
In a small bowl, combine water and eggs and mix with a fork
Gradually add water and egg mixture to flour and stir until evenly moist and ingredients all combine (you may not need all of the water/egg mixture)
Lightly flour work surface and knead dough for about 1 minute or until smooth
If the dough is too dry as you knead, add small amounts of water. If the dough is too sticky, add small amounts of flour.
Form the dough into a ball and cover with flour then a towel or plastic wrap
Let the dough rest for about 10-15 minutes
Potato and Cheese Filling
Make the mashed potatoes as directed
Stir in ricotta, butter, and cheddar cheese
Sauerkraut Filling
Rinse the sauerkraut and drain as much water as possible
Heat the butter and oil in a large pan
Add onions and cook until soft
Add sauerkraut, salt, and pepper to the pan and cook until heated through
Remove from heat and add sour cream, mixing well
Cover and refrigerate until cool enough to work with
Filling Pierogi
Once dough has rested and filling of choice has been made (this is enough dough for one batch of filling, not both), cut dough in half
Roll out dough to about 1/8" thickness
Use a dough cutter or pierogi maker to cut circles from dough
Scoop about 1 tablespoon of filling on the center of the dough
Fold dough over and seal edges
Cooking Pierogi
There are a few ways to cook the pierogi, depending on preference
Boil the pierogi until they start to float OR Fry in a pan until they start to brown on both sides
Serve warm with topping of choice (we like melted butter)
Freeze for Later
Uncooked pierogi can be frozen for later by lining a pan with parchment paper, then placing pierogi in a single layer
Once pierogi are frozen, they can be moved to a ziplock bag and kept frozen for a few months
Notes
Note: Nutrition is calculated for pierogi dough and does not include filling.
Nutrition
Calories:
60
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Cholesterol:
10
mg
|
Sodium:
40
mg
|
Potassium:
20
mg
|
Vitamin A:
15
IU
|
Calcium:
4
mg
|
Iron:
0.8
mg